Caesar Salad Dressing
- 3 Garlic cloves; minced
- 6 Anchovey paste
- 10 Tbsp Extra virgin olive oil
- 6 Tbsp Lemon juice
- 2 Tbsp Worchester sauce
- 2 Tbsp Red wine vinager
- 4 Tbsp Dijon mustard
- 3 oz. Egg substitute
Mix all except egg subs well. Let stand at room temp. Wash 2 LARGE heads romaine lettuce inside leaves. Spin out water and put in towel in frig to crisp. Cut 9 slices of Sour dough french bread and butter both sides.
Sprinkle garlic powder on one side and cut into bit sizes. Toast garlic croutons in 300°, F oven until crisp, about 25 minutes. Let cool to room temp. Grate a wedge of parmessan cheese, or cut into cubes and throw into blender.
Assemble: Place cold crisp lettuce in large bowl. Pour egg sub in slowly while tossing. When well coated repeat process with dressing. When well coated repeat process with cheese and then croutons.
Serve in large salad bowls with extra cheese on top with fresh ground pepper. Even my teenage kids eat this. By adding a broiled chicken breast to each serving, along with remaining sour dough bread, this becomes an entire meal.Servings: Print This Page